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Turkey, pasta and leek crisp recipe

Turkey, pasta and leek crisp recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken pasta bakes

This warming dish appeals to children and adults alike, so it makes an ideal family meal. Serve with a salad, and a fruity pudding to follow.

115 people made this

IngredientsServes: 4

  • 2 carrots, sliced
  • 400g (14 oz) leeks, sliced
  • 450ml (15 fl oz) vegetable or chicken stock
  • 300ml (10 fl oz) white wine or additional stock
  • 300g (10½ oz) cavatelli (fluted pasta shells) or other shapes such as fusilli (spirals)
  • 2 tbsp extra virgin olive oil
  • 400g (14 oz) turkey or chicken breast fillet, skin removed, then cut into thin strips
  • 300ml (10 fl oz) semi-skimmed milk
  • 45g (1½ oz) plain flour
  • salt and pepper
  • Topping
  • 50g (1¾ oz) fresh wholemeal breadcrumbs
  • 2 tbsp grated Cheddar cheese
  • 2 tbsp chopped fresh parsley

MethodPrep:1hr ›Cook:15min ›Ready in:1hr15min

  1. Place the carrots and leeks in a saucepan. Add the stock and the wine, if using, and bring to the boil. Reduce the heat, cover the pan and simmer for about 15 minutes or until the carrots are tender but not soft.
  2. Drain the vegetables, reserving the stock. Place the vegetables in a large ovenproof dish. Return the stock to the pan and boil it until it is reduced to about 300 ml (10 fl oz). Set aside to cool.
  3. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well and add to the vegetables; mix together. Preheat the oven to 190°C (375°F, gas mark 5).
  4. Heat the oil in a saucepan. Add the sliced turkey or chicken and cook, stirring, for 5–10 minutes or until lightly browned. Use a draining spoon to remove the turkey from the pan and mix it with the pasta and vegetables.
  5. Remove the pan from the heat and pour in the milk and cooled stock. Whisking constantly, sprinkle the flour into the liquid. Return the pan to the heat and bring the sauce to the boil, still whisking. Reduce the heat and simmer gently for 3 minutes, whisking frequently, until the sauce is thick and smooth. Add seasoning to taste.
  6. Pour the sauce over the pasta mixture, coating it evenly. Mix together the breadcrumbs, cheese and parsley, and sprinkle this evenly over the top. Bake for about 15 minutes or until crisp and golden.

Some more ideas

Use spinach-flavoured pasta shapes. * The leeks and carrots can be replaced by 450 g (1 lb) broccoli florets and 170 g (6 oz) button mushrooms. Simmer the broccoli for only 4–5 minutes; cook the mushrooms – sliced if large – with the turkey.

Plus points

Turkey is one of the lowest-fat meats available, and most of the fat is in the skin, which is removed here. * Being a starchy carbohydrate, pasta is an excellent energy-giving and satisfying food for all the family. The energy is slowly released as the pasta is digested, so helping to prevent between-meal hunger pangs.

Each serving provides

A, B12, C, niacin, calcium * B1, B6, folate, copper, iron, potassium, selenium * B2

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Reviews & ratingsAverage global rating:(7)

Reviews in English (8)

This recipe is delicious. The creamy sauce is just the right consistency. I only used one stock cube for the 750ml of stock (I didn't use any wine) but I'll use an extra half a stock cube next time.I had the breadcrumbs in the freezer so that saved time.-10 Nov 2008

Used different ingredients.I used two large chicken breasts and about 3oz cheddar cheese for the topping-10 Nov 2008

Great dish for me as a novice. Family enjoyed it too. Recipe which can also be altered easily to suit the family. Result.-16 Feb 2014


Bay and lemon turkey with buttery leek stuffing

Make our easy turkey recipe with flavours of lemon and bay, plus a buttery leek stuffing. Overnight dry brining in flavoured salt will concentrate flavours, give you juicier meat and help the skin crisp up. Start this the day before, and you'll be laughing come Christmas Day.

Published: September 10, 2015 at 2:23 pm

Try this easy turkey recipe with leek stuffing, then check out our roast turkey, turkey crown, turkey gravy and more Christmas turkey recipes.

Ingredients

  • olive oil
  • turkey 1, about 5kg
  • onions 2 large, 1 cut into thick slices
  • bay leaves 2
  • white wine 350ml
  • plain flour 2 tbsp
  • dark chicken stock 200ml

DRY BRINE

  • sea salt 3 tbsp
  • thyme leaves from 3 sprigs
  • bay leaves 3, finely sliced
  • lemons 2, zested

STUFFING

  • leeks 500g, washed thoroughly and sliced
  • butter 50g
  • ciabatta 1, crusts trimmed and pulsed to chunky breadcrumbs
  • sage a handful of leaves, chopped
  • egg 1 large, beaten

Method

Put the turkey in a large dish or tray. Mix the salt, herbs and lemon zest and rub all over the skin. Cover with clingfilm and put in the fridge. The next day, take out the turkey and brush off the salt with damp kitchen paper. Leave out of the fridge for an hour before roasting so it comes up to room temp.


Fettuccine with Sausage and Leeks

Easy? Check. Flavorful? Double-check. This fettuccine with sausage and leeks has it all – spice, aroma, and it’s easy as heck to make. Move over Alfredo, this is going to become your new favorite fettuccine recipe.

Who doesn’t love a comforting bowl of goodness on a Monday night? This fettuccine with sausage and leeks is where it’s at. Using the power of leeks AND shallots, this fettuccine recipe goes all-in with aromatics and SPICE. This recipe uses spicy sausage, but I add a little extra kick with a generous shake of crushed red pepper.

How to Make this Fettuccine with Sausage and Leeks:

To make this fettuccine with sausage and leeks is pretty simple and it’s really just layering ingredients in your skillet and letting them cook. Be sure to use a wide enough skillet to eventually toss your cooked pasta in the sauce.

First, you’ll fry up the loose hot Italian sausage. Break it up into bite-sized pieces with a wooden spoon as it cooks. Once it’s all cooked through and nice and caramelized around the edges, add the sliced shallot. Once the shallot is softened, add the leeks and let them cook up for about 4-5 minutes. After the leeks soften, add the sliced mushrooms and cook for about 8-10 minutes. It takes a little while to get everything cooked well. Don’t rush it. Be sure to let your mushrooms cook long enough to release their liquid and for the liquid to evaporate.

After the mushrooms begin to brown, add garlic and cook just briefly until aromatic.

After that, it’s just tossing in some liquid! A little white wine (or stock), a can of fire-roasted tomatoes, and a bit more water, if you need it.

While the sauce simmers, cook the pasta. Throw the pasta directly into the sauce with 3/4 cup of pasta cooking water and voila! Dinner is served.

This fettuccine with sausage and leeks is so delicious and will definitely enter the rotation of your family’s new favorite recipes, I guarantee it!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


Blue Cheese, Leek, and Mushroom Pasta Bake

If there’s a downside to this Blue Cheese, Leek, and Mushroom Pasta Bake, it’s that you won’t want to stop eating it. It’s got all the comfort foodiness that you can imagine in a baked pasta dish, with that unmistakable tang of blue cheese. Even if you don’t love blue cheese, you should make note of the cheese mixture that I used, and give this a shot. It’s mildly blue and intensely delicious. I made it to use up the last of my cache of blue cheese, but I’d go out to buy more just to make this again.

Ingredients to serves 8:

1 lb. dried penne or rigatoni
1 Tbs olive oil
A knob of butter
1 leek, cleaned and sliced (use some of the more tender green parts)
¼ lb. mushrooms, sliced
2 tsp dried rosemary, optional
1 egg
2½ oz. heavy cream
White wine
6-12 oz. frozen peas, optional
1½ cups blue cheese or a cheese mixture, divided (see note)
½ tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
Crusty bread, for serving, optional

  1. Cook the pasta in lightly salted boiling water according to instructions, minus a couple of minutes. Meanwhile, start in on the veggies, and pre-heat the oven to 357°F . If the pasta is done before it’s time for you to add it to the rest of the casserole, drain and rinse it so that it doesn’t stick together while it’s sitting.
  2. Heat the oil in a large casserole. Add the butter. When it has melted, add the leeks. Gently cook over low heat for about 5 minutes, stirring occasionally. Add the mushrooms (and rosemary), put the lid on the casserole, and continue to cook another 5 to 8 minutes until the mushrooms have softened, stirring occasionally.
  3. Meanwhile, break the egg into the cream and beat until homogenized. Set aside.
  4. Once the vegetables are cooked, add a generous splash of wine. Raise the heat to medium, and simmer for 2 minutes before stirring in the cream mixture. Add the ⅔-¾ of the cheese and stir until it melts. Off heat. (Add the peas.)
  5. Season to taste. In the end, it will want more salt than you might think.
  6. Tip in the cooked pasta and stir it all up. Dot with the remainder of the cheese. Cover the casserole, and bake until it’s good and bubbling, about 15 minutes. Uncover and bake 10 minutes more, until the edges and top just begin to crisp.

Serve this with a crusty bread and the rest of the wine you opened for the ingredients. It will stay warm for a long, long time if you put the lid back on the casserole once you take it out of the oven. I recommend letting it sit like this for at least 10 minutes before serving. Makes kick-ass leftovers – not quite the same as fresh, but still totally cravable.

  1. The pasta should be slightly undercooked when goes into the oven.
  2. I prefer the cool blue color of a classic Bic pen to the intensity of cobalt, so I used a 50/50 mixture of blue cheese and Big John’s Cajun Rub cheese. The latter is delicious. It doesn’t pack quite the punch it might, given the name – it’s actually mild – but it is nonetheless fantastic. I also added a handful of Parmesan to the cheese that went on top. Now, here’s the thing: I don’t really love blue cheese. I’m just OK with it. But if you tone it down a bit, then I find it beguiling and sinfully alluring. Blue cheese pairs well with milder cheeses, so it’s easy to create a blend that’s intriguing, but not overpowering.
  3. I know, 6-12 oz. is a big spread on the peas. I guess it depends on how much you like peas. The full 12 works, and I swear by it.
  4. My 5-quart casserole pot – which people sometimes mistakenly refer to as a Dutch oven – could accommodate a double batch of this recipe. So, before popping it in the oven, I ran a spatula around the inside of the pot – the part above the food, that would be exposed to the air as the casserole bakes – to push any liquid down into the food. Otherwise, any liquid there would just scorch – which is fine, but unsightly. If you have a smaller casserole, by all means use it.
  5. Additions to consider: leftover Thanksgiving turkey, Dijon or grainy mustard, fusilli instead of penne cheddar instead of the blue cheese, but come o-o-o-on possibly broccoli, but only if you charred it first – better yet, broccoli rabe.

Just wait until you take the lid off this pasta bake and the aroma fills your house. It’s the old-school kind of “everything’s right with the world” fragrance that transports you to a time when, well, we all had a lot more time. This is exactly what home is supposed to smell like. And then, to top it off, this pasta bake is the essence of comfort food. You can enjoy a bowlful of it, snuggled up in your house that’s so warm because the oven’s been on, and not even care that it’s freezing outside, and that you live in a country that needs to arm its public school teachers.

Blue Cheese, Leek, and Mushroom Pasta Bake

Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Textalizer. This recipe is an adaptation of one from The Guardian. Cottage cheese would just take this casserole from a showstopper to “I coulda been somebody.” But someone how I know it would taste good. Maybe cottage cheese on the side? As some weird garnish? I can’t feel it, but I know it’s there.


#1 Healthy Mac & Cheese

Finally, a mac and cheese recipe you don’t have to feel bad about enjoying. This FitOn PRO recipe is one of those healthy comfort foods the whole family can enjoy and is super easy to whip up.

Ingredients:

  • ¼ Japanese pumpkin, skin removed and chopped
  • ½ head cauliflower, cut into florets
  • ¼ cup nutritional yeast
  • ¼ bunch fresh parsley, finely chopped
  • 3 cups gluten free pasta, cooked

Step #1: Preheat the oven to 350°F. Line a baking dish with baking paper.

Step #2: To steam the vegetables, add 2 inches of water to a saucepan and place a steamer basket with a lid on top. Place the saucepan over medium-high heat and allow the water to boil. Once boiling, add the pumpkin to the steamer basket, cover with a lid, and steam for 5 minutes. Remove the lid and add in the cauliflower florets. Cover and steam for 10 minutes or until the vegetables are cooked through. Remove from the heat and allow to cool.

Step #3: Once cooled, blend the vegetables in a food processor or blender until smooth. Add in the nutritional yeast flakes, season to taste, and blend again.

Step #4: In a large mixing bowl, combine the vegetable mixture, chopped parsley, and cooked pasta. Stir well to evenly coat the pasta.

Step #5: Pour the mixture into a baking dish and bake for 15 minutes or until it’s golden on top.

#2 Tuna Pasta Bake

Here’s an all-time favorite comfort food dish made healthy. This FitOn PRO recipe is made with whole food ingredients, making this a nutritious dish that will satisfy your comforting food cravings.

Ingredients:

  • 6 large zucchini
  • 1½ tbsp olive oil
  • 1½ cups Napoletana sauce
  • 13 oz canned tuna, drained
  • ½ red onion, diced
  • 1 tbsp pesto
  • ½ cup basil leaves, chopped
  • 3 tbsp parmesan cheese, grated (optional)

Step #1: Preheat the oven to 350°F. Line a baking tray with baking paper.

Step #2: Leave the skin on the zucchini and using a vegetable spiraliser or peeler, make noodle-like strips. The vegetable peeler will give you fettuccine-like pasta.

Step #3: Spread out the zucchini noodles on the prepared tray, then drizzle over the olive oil and season with salt and pepper.

Step #4: Spoon the Napoletana sauce evenly over the noodles, then top with the tuna, onion, pesto, basil, and Parmesan (if using).

Step #5: Season to taste, then bake for 20-30 minutes or until the topping is crisp and golden.

Step #6: Garnish with extra basil and, if you like, a final sprinkling of Parmesan.

#3 Quick & Easy Turkey Chili

Chili isn’t just for the chillier times of year — you can enjoy this healthy comfort food dish whenever you’re craving something hearty, filling, and nutrient-dense.

Ingredients:

  • 1 tbsp coconut oil for cooking
  • 1 lb ground turkey
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 2 cups bone broth
  • 28-ounce can of fire-roasted tomatoes
  • 1 (15 ounce) can of black beans
  • 1 (15 ounce) can of kidney beans
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • Chopped green onions, sliced avocado, shredded dairy-free cheese for serving

Step #1: Start by preheating a large stockpot over medium heat with the coconut oil and saute the ground turkey for about 5 minutes or until cooked through.

Step #2: Add the onion and garlic and saute for another 2-3 minutes.

Step #3: Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 40-50 minutes, on low heat, stirring occasionally.

Step #4: Once cooked, serve with chopped green onions, sliced avocado, and shredded dairy-free cheese.

Step #5: Enjoy!

#4 Easy Prep Turkey Meatloaf

Meatloaf fans — this one is for you. We’ve taken a healthy spin on this traditional comfort food staple, making it not only healthy but totally delicious. Make a few batches to save yourself some prep time when you need an easy meal to reheat.

Ingredients:

  • 1 lb ground turkey
  • 1 egg
  • 1 sweet yellow onion, chopped
  • ¼ cup almond flour
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp sea salt
  • ¼ tsp cracked black pepper
  • ¼ cup organic no-sugar-added ketchup

Step #1: Start by lining a meatloaf pan with parchment paper and preheat the oven to 350 degrees.

Step #2: Add all the ingredients minus the ketchup to a large mixing bowl. Put the meatloaf mixture into the pan and add the ketchup on top.

Step #3: Bake for 60 minutes or until cooked through.

Step #4: Cool and enjoy!

#5 Shepherd’s Pie

Shepherd’s pie is a super delicious go-to comfort food, but it doesn’t always fit into a healthy diet. Good news — with some simple swaps, you can enjoy this yummy dish the healthy way.

We invite you to try one of our favorite healthy comfort foods by whipping up this healthier Shepherd’s pie that is sure to hit the spot.

Ingredients:

  • 1 head of cauliflower cut into florets
  • 1 tbsp almond milk
  • 6 cloves of garlic, chopped
  • 1 tbsp avocado oil
  • 1 lb ground turkey
  • 1 sweet yellow onion, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1 tsp oregano
  • 1 tsp sea salt
  • ½ tsp cracked black pepper

Step #1: Start by preheating the oven to 350 and line a baking dish with parchment paper.

Step #2: Next, bring a large pot of water to a boil and boil the cauliflower for about 7 minutes or until tender.

Step #3: Transfer to a high-speed blender with the almond milk and 3 cloves of garlic. Blend until the mixture forms a mashed cauliflower consistency. Set aside.

Step #4: Next, preheat a large skillet over medium heat with the avocado oil and add the ground turkey, sauteing until completely cooked through.

Step #5: Add the remaining 3 cloves of garlic, veggies, and seasoning and cook for another 5 minutes.

Step #6: Transfer to the parchment-lined baking dish and top with the mashed cauliflower. Bake in the oven for about 15-20 minutes or until the mashed cauliflower topping starts to brown.

Step #7: Enjoy!

#6 No-Pasta Zucchini & Leek Lasagna

This FitOn PRO dish is delicious and only takes around 10 minutes to make. It’s sure to satisfy all lasagna cravings without the added carbs.

Ingredients:

  • 5 medium zucchini, washed
  • 3 tbsp olive oil
  • 1 leek, thinly sliced
  • 1 cup Napoletana sauce
  • 4 tbsp mozzarella or parmesan cheese
  • 4 tbsp goat cheese (optional)
  • Fresh basil, chili flakes, and extra parmesan for serving

Step #1: Preheat oven to 180°C or 350°F. Line a baking dish with baking paper.

Step #2: Peel the zucchinis into long strips lengthways.

Step #3: Heat 1 tbsp olive oil in a frying pan over medium heat. Add the sliced leeks and sauté for 2-3 minutes, or until they’re golden. Add sliced zucchini and 1 tbsp olive oil. Season with sea salt and pepper. Add Napoletana sauce and stir to coat the vegetables.

Step #4: Transfer the zucchini mixture to the prepared baking dish. Top with mozzarella or Parmesan cheese (if using) and crumble over goat cheese (if using).

Step #5: Bake in oven for 20-25 minutes, or until golden. Top with fresh basil, chili flakes, and extra Parmesan cheese, to serve.


Cannelloni tubes are a pasta staple to keep in the cupboard, and can be stuffed with, well… anything! You can find them in the pasta aisle at the supermarket.

There are 263 calories per portion in this Ham and Leek Cannelloni which means it falls into our Everyday Light category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Ham and Leek Cannelloni is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.


Directions

Combine cream cheese and soup and stir until smooth. Add milk and stir. If a thinner sauce is desired, stir in additional milk.

Cook linguine noodles according to package directions until firm tender. Drain pasta and place in buttered casserole dish. Make a well in center of pasta.

Scramble fry bacon until crisp. Drain fat. Place bacon, cubed cooked turkey, drained mushrooms and pimientos in center of pasta. Sprinkle with black and cayenne pepper to taste. Pour sauce mix over entire casserole. Sprinkle with grated Parmesan cheese.

Cover and bake at 350 degrees F for 30-45 minutes or until hot and bubbly. Casserole may be microwaved on high for 15-20 minutes. Garnish with parsley and strips of red bell pepper and black olives, as desired.


HOW TO USE THE INSTANT POT DUO CRISP AS AN AIR FRYER

The best advice I can give you to use your Duo Crisp as an air fryer is to think of it as a Mini Oven.

Use the space inside as if it was an oven that doesn't need preheating.

Because it's smaller than a conventional oven, things will often cook faster and it's a good idea to take the temperature recommended for a fan oven and reduce it by about 10 degrees.

You might find this old Air Fryer Guide handy and there are a few recipe ideas there.

Two good recipes that showcase how you can use it just as an air fryer are:

Oh and let's not forget the Tortilla Pizzas , which are perfect when you need a super quick lunch or dinner and no one can make up their mind up. Put a few toppings out and let them help themselves.

Want daily inspiration for your Instant Pot? Join my Facebook group.

Below is a video of one of my favourite Crisp recipes, the Crustless Quiche.


This Roast Turkey Galette Is the Ultimate Thanksgiving Leftovers Dish

Here’s the thing about pies: They’re beautiful to look at, but that pie crust can give even the most seasoned of bakers difficulty. But those troubled days of dry pie crust are over, thanks to food writer Cathy Barrow ’s cookbook “ When Pies Fly ,” a book that lets pastry dough have its much deserved time in the spotlight.

When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes, $15.99 on Amazon

In her book, Cathy presents a wealth of recipes—both sweet and savory—from around the world using pastry dough. The recipes run the gamut from galettes, hand pies, and tarts to empanadas, knishes, and kolache (Eastern European filled buns). Pastry dough will become the new cookie dough: You’ll be whipping up the likes of old-fashioned apple dumplings, tyropita (cheese-filled triangles), and crispy spring rolls, filling your home with flaky, crusty, delicious treats.

Many of Cathy’s recipes easily lend themselves to repurposing leftovers. In particular, her roast turkey, leek, and gouda galette is just dying to be made in the days after Thanksgiving. All you need is a batch of pie dough (her version calls for one flecked with everything spice, to really get in the savory mode), which is rolled out and piled with a mixture of cooked turkey, leeks, cream cheese, aged gouda, bacon, and fresh herbs. After Thanksgiving, the only energy you’ll want to expend is on this simple-to-put-together, yet elegant, galette.

Deep Pie Baking Dish, 2 for $13

Excerpted from “When Pies Fly : Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes” by Cathy Barrow (copyright © 2019 by Cathy Barrow). Reprinted with permission from Grand Central Publishing. All rights reserved.


Homemade Turkey Potpie is one of the B-E-S-T potpie recipes you’ll ever eat! It is so succulent and amazing that even though this recipe makes three large potpies, you may find you want to eat all of them rather than freeze a couple of them for later!

Back in August I saw this fabulous recipe and now I’ve finally gotten around to making it. Oh, my! It was spectacular. Lots of turkey, peas, corn, beans, and carrots in a delicious sauce with thyme and parsley. I loved this recipe. And, when I took it to a potluck everyone who had a bite of it loved it too. It’s a really special recipe. I highly recommend it.

Our family loves pot pies — chicken, turkey, beef, or pork — we love them all. This one has a particularly tasty sauce that makes it quite outstanding in flavor and texture. Having a double crust rather than just a top crust is really nice. This is also a fabulous way to use up leftover turkey or rotisserie chicken. We really enjoyed this recipe, and I think you will be pleased by this recipe too.

This recipe is inspired from Two Southern Sweeties when they published it last August. I have changed the recipe quite a bit adding additional veggies, changing out half-and-half and cream for 2% milk, and increasing the parsley and thyme.

I always make this potpie with my Mom’s Homemade Pie Crust that’s flaky and wonderful. This makes a lot of potpie filling–enough to make 3 extra-large double-crust 10-inch deep dish pies. It’s a great recipe to prepare up to the baking point and then put two of the pies in the freezer for later. Then defrost and bake them like the original recipe states. Or, if you have friends or family in need of a meal, almost everyone enjoys potpies. This one is certainly one of the best I’ve ever eaten.

When I initially published this recipe in December 2012, I was still using an iPhone for a camera. Plus most of the pictures were taken in a building with high ceilings and fluorescent lights so the pictures did not turn out very well. I recently remade this fabulous potpie after Christmas (2015) since I had leftover turkey.

I kept one pie for us, gave one 9吉″ pie to folks I was taking a meal to, and then when I still had enough ingredients for a third pie (albeit with a lattice crust instead of a full top crust), I took that to a friend who had a house full of kids and grandkids but had wrenched her back.

Everyone loved this pie. I did increase the seasonings this time. I cooked off a turkey carcass and used meat from the carcass and the homemade turkey broth. I also used some leftover veggies from Christmas dinner rather than using fresh or frozen veggies. Those worked just as well. So this is also a great pie that you can use leftover meats and veggies in, and the basic recipe works superbly.

Homemade Turkey Potpie is sumptuous and amazing!

This potpie is seasoned to perfection with thyme and parsley. The thick filling is amazing.

I made one potpie in a large 9吉″ deep dish foil pan that I used to take a meal to a family in. Then I made two more potpies in 10-inch deep dish pie plates. The third pie only had enough crust left for a lattice crust, but it was delicious that way, too.

I used these ingredients. The green bowl contains homemade turkey broth, the white bowl contains deboned turkey. I actually ended up using leftover carrots and green beans in this recipe. It works very well with leftovers.

I cooked the turkey carcass off in my crockpot over night. Fill the crockpot with water and salt and pepper generously. After cooking, carefully debone the turkey. Pour off the broth and strain it. Set aside.

Wash, peel, and cube potatoes. Bring potatoes and carrots to a boil and cook until still firm. Maybe 10 minutes or so. Drain and pour into a mixing bowl.

Meanwhile, place butter in Dutch oven. Add diced onion, leeks and celery and saute.

Add flour. Whisk flour into butter and onion mixture.

Slowly begin adding cream or half-and-half to mixture. Whisk in about a quarter cup at a time until worked into all the flour mixture.

Continue adding cream until all of it is incorporated into the flour mixture. The mixture will be thick.

Add seasonings: salt, pepper, thyme and parsley.

Add turkey broth about one-quarter cup at a time until all is incorporated into the sauce mixture.

Here’s what the sauce looks like after incorporating all the cream and broth into the sauce.

Add turkey, peas, corn, green beans, cooked potatoes and carrots.

Stir all the ingredients together.

Place filling mixture in unbaked pie shell.

Cover with top crust. Flute edges and add about 6 slits in the crust so steam can escape.

Here’s the one with the lattice crust. You can see it was about all the crust I had left because I used a lot for the 9吉″ pan.

Bake at 300 until done. The two round pies took 45 minutes to an hour and the large 9吉″ dish took about an hour and a half. I ended up tenting the pies with foil the last half hour or so in order to prevent them from getting brown.

The lattice crust on this potpie allows you to see how thick the filling is. It’s so scrumptious and tasty you will be salivating over every bite!

Homemade Turkey Potpie is one fantastic dinner pie. It’s a great way to use up leftover turkey, rotisserie chicken or even leftover veggies.